Key Lime Pie

Growing up in South Florida you better know how to make a good key lime pie.  This is a recipe I found in Florida over 20 years ago and I have made it hundreds of times.  This recipe is quick to make and will please any hungry crowd of dessert lovers.  If you do not have access to key limes in the middle of winter just substitute lime juice for the key limes.

Key Lime Pie
Pre-heat oven:  350 degrees
Serves: 8

1 10 inch graham cracker crust
6 egg yolks
2 14 oz. cans sweetened condensed milk
1 cup key lime juice or lime juice (fresh squeezed)
2 drops green food coloring (optional)

In a medium bowl whisk all three ingredients together. Pour the key lime filling into a graham cracker crust.  Bake at 350 degrees for 12 minutes.  Allow the pie to cool on a wire rack.  Then refrigerate the pie for 1 hour before serving.  Serve with whip cream and slices of key limes or limes.

Graham Cracker Crust:
1 1/4 cups honey maid graham cracker crumbs
1/4 cup organic cane sugar
5 tablespoons butter melted

In a bowl mix the graham cracker crumbs, sugar and melted butter together.  Pour the graham cracker mix into a greased 10" pie pan.  Pat the crumbs down with the back of a teaspoon.  Bake the crust in a 350 degree oven for 8 minutes or until brown.  Allow the crust to cool on a wire rack.

Decorate Key Lime Pie:

1 cup whip cream

1 teaspoon vanilla extract

1 tablespoon powder sugar

slices of lime or key lime

Whip the cream until firm then add the vanilla and sugar then beat until the cream is stiff.  Add a teaspoon of whip cream to each piece of pie and then add the lime or key lime slice to the top.

Patting the Graham Cracker Crumbs Into the Pan With Spoon

Squeezing the Limes for Juice

Making the Key Lime Filling

Key Lime Pie